Mushroom Soup ( Updated June 2016 )

Ingredients 

1 Onion
30g Butter
500-550 g Mushrooms
900 g water
30g Cornflour
Juice of Half a Lemon
Parsley about 7 or 8 sprigs no stems
40g   Vegetable  Stock Concentrate
Pepper
80g Cream

 

Method

This recipe uses the Ultrablade through the whole recipe.

  • Reserve 3 Mushrooms and cut into slices
  • Peel and halve an onion and blitz at speed 12 for 10 secs
  • Add butter and sauté on Slow Cook P1 for 4 minutes
  • Add mushrooms and sauté on Slow Cook P1 for 2 minutes
  • Blitz at speed 12 for 10 seconds
  • Add water, cornflour, lemon juice, parsley, vege stock concentrate and pepper
  • Blitz at speed 12 for 20 seconds
  • Add in sliced mushrooms
  • Cook at speed 6 at 100 degrees for 10 minutes
  • Add cream
  • Mix on speed 4 at 100 degrees for 4 minutes

 

 

 

 

Mushroom Soup

Ingredients 

1 Onion
500-550 g Mushrooms
900 g water
30g Cornflour
Juice of Half a Lemon
Parsley about 7 or 8 sprigs
40g  Vegetable  Stock Concentrate
Pepper
80g Cream

Method

This recipe uses the Ultrablade through the whole recipe.

Reserve 3 Mushrooms and cut into slices
Peel and halve an onion and blitz at speed 12 for 10 secs
Add butter and sauté on Slow Cook P1 for 4 minutes
Add mushrooms and sauté on Slow Cook P1 for 2 minutes
Blitz at speed 12 for 10 seconds
Add water, cornflour, lemon juice, parsley, vege stock concentrate and pepper
Blitz at speed 12 for 20 seconds
Add in sliced mushrooms
Cook at speed 6 at 100 degrees for 10 minutes
Add cream
Mix on speed 4 at 100 degrees for 4 minutes